🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 tsp Turkish coffee powder (ground very fine, like flour)
- 100 ml Cold water
- 1-2 tsp Granulated sugar (optional, to taste)
- 1/4 tsp Ground cardamom (optional)
- 1 kg Clean, dry sand (for the cooking medium)
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👩🍳 Instructions
- 1 Prepare a special pan or tray filled with clean, dry sand about 2-2.75 inches (5-7 cm) deep. Heat the sand over medium heat for 10-15 minutes until the heat is evenly distributed (you can test it by sprinkling a little water on top - if it evaporates instantly, the sand is ready).
- 2 While waiting for the sand to heat up, add the Turkish coffee powder, sugar, and ground cardamom into a cezve (a small Turkish pot with a long handle).
- 3 Pour the cold water into the cezve and stir gently until all the ingredients are well combined. Don't stir again after this so the foam can form perfectly later.
- 4 Bury the bottom of the cezve into the hot sand, about 2/3 of the way up the pot, letting the sand's heat slowly warm the coffee from all sides.
- 5 Occasionally rotate the cezve clockwise on the sand so the heat spreads evenly and foam starts to form on the surface; this process takes about 4-6 minutes.
- 6 Watch for the first signs of boiling: the foam will slowly rise to the surface. Quickly lift the cezve off the sand before it boils over.
- 7 Spoon a little foam into each serving cup first, then return the cezve to the sand briefly for a second boil (optional, for thicker foam).
- 8 Slowly pour the coffee into small cups (demitasse cups), trying to distribute the foam evenly over the surface of each cup.
- 9 Let the coffee sit for 1-2 minutes so the grounds settle at the bottom of the cup before drinking. Serve while warm, optionally alongside a glass of water and Turkish sweets like lokum (Turkish delight).
💡 Tips
• Use coffee powder that's ground very fine, close to the texture of flour, since this is the main key to authentic Turkish coffee - regular coffee grounds will give you an unpleasant, gritty texture.
• The sand you use must be completely clean and dry; it's best to use sand sold specifically for cooking coffee rather than random sand from outside.
• Never stir the coffee after the water has been poured into the cezve, as this will disrupt the natural foam formation that's the hallmark of perfect Turkish coffee.
• If you don't have a cezve, you can use a small, thick-bottomed pot with a long handle as an alternative, though the foam may not turn out quite as well as with a real cezve.
📊 Nutrition Facts / serving
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